Roasted Veggie Glow Bowls (Print Version)

# Ingredients:

→ Vegetables

01 - 1 medium head cauliflower, cut into florets (about 6 cups)
02 - 3 large carrots, peeled and sliced diagonally into 1-inch chunks
03 - 4 packed cups chopped fresh kale
04 - 1 ripe avocado, sliced

→ Grains

05 - 1 cup dry quinoa

→ Liquids

06 - 2 cups vegetable broth
07 - 3 Tbsp extra-virgin olive oil, divided

→ Spices and Seasonings

08 - 1 tsp smoked paprika
09 - 1 tsp garlic powder
10 - 1/2 tsp ground cumin
11 - 1/2 tsp kosher salt
12 - 1/4 tsp black pepper

→ Garnishes

13 - 1/4 cup roasted pumpkin seeds
14 - Fresh parsley, chopped, for garnish

→ Golden Tahini Dressing

15 - 1/4 cup tahini, well-stirred
16 - 1 Tbsp sherry vinegar (or apple cider vinegar)
17 - 1 Tbsp maple syrup
18 - 2 tsp chili garlic sauce
19 - 1/2 tsp curry powder
20 - 1/4 tsp ground turmeric
21 - 1/4 tsp kosher salt
22 - 3-4 Tbsp water, as needed

# Instructions:

01 - Preheat oven to 220°C (425°F). Place cauliflower florets and carrot chunks on a large rimmed baking sheet. Drizzle with 2 Tbsp olive oil and sprinkle with smoked paprika, garlic powder, cumin, salt, and black pepper. Toss thoroughly to coat. Roast for 25-30 minutes, tossing once halfway through, until vegetables are crisp and caramelized.
02 - Combine quinoa and vegetable broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer gently for 15 minutes, or until liquid is absorbed and quinoa is fluffy.
03 - Remove lid from quinoa and stir in chopped kale and remaining 1 Tbsp olive oil. Cover and keep warm until ready to serve. The residual heat will wilt and soften the kale.
04 - Combine tahini, vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt in a bowl; stir well. Gradually whisk in water, 1 Tbsp at a time, until sauce reaches a smooth, pourable consistency (typically 3-4 Tbsp depending on tahini thickness).
05 - Divide quinoa and kale mixture evenly between four bowls. Top with roasted vegetables and arrange avocado slices. Drizzle generously with Golden Tahini Dressing and sprinkle each bowl with 1 Tbsp pumpkin seeds. Garnish with chopped fresh parsley before serving.

# Notes:

01 - For meal prep, store components separately and assemble just before serving.
02 - The Golden Tahini Dressing can be made up to 5 days ahead and stored in the refrigerator.

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